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Altemio, Ângela Dulce Cavenaghi
34  results:
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1

Nutritional value and acceptability of chocolate with high ..:

Marchioretto, Caroline ; Luccas, Valdecir ; Gorup, Luis Fernando...
LWT.  191 (2024)  - p. 115667 , 2024
Link: https://doi.org/10.1016/..
 
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2

Pectin-based edible coating containing gibberellic acid in ..:

Flores, Karina Sayuri Ueda ; Oliveira, Igor Gabriel Silva ; Souza, Vinicius Nelson Barboza de...
Ciência e Agrotecnologia.  47 (2023)  - p. , 2023
Link: https://doi.org/10.1590/..
 
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3

Avaliação química, física e microbiológica de filés de Tilá..:

Altemio, Angela Dulce Cavenaghi ; Machado, Guilherme Leonel ; Ferreira, Érica Santos...
Research, Society and Development.  11 (2022)  5 - p. e7411527582 , 2022
Link: https://doi.org/10.33448..
 
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4

Evaluation of two brazilian native yeast strains (Pichia ku..:

Santos, Samara Teodoro dos ; Paz, Marcelo Fossa da ; Altemio, Ângela Dulce Cavenaghi
Research, Society and Development.  11 (2022)  1 - p. e17311124783 , 2022
Link: https://doi.org/10.33448..
 
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5

Pesquisa de mercado, análise sensorial, físicas e químicas ..:

Altemio, Angela Dulce Cavenaghi ; Gonzalez, Cleisla da Silva ; Silva, Crislaine Oleinik da...
Research, Society and Development.  11 (2022)  5 - p. e8511527783 , 2022
Link: https://doi.org/10.33448..
 
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6

Desenvolvimento e caracterização de hambúrguer vegano de gr..:

Moro, Gabriella Lopes ; Santos, Stefany Nunes dos ; Altemio, Angela Dulce Cavenaghi.
Research, Society and Development.  10 (2021)  12 - p. e361101220067 , 2021
Link: https://doi.org/10.33448..
 
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7

Caracterização sensorial utilizando o método CATA (Check Al..:

Campinas, Denize Leise Assunção de Lázari ; Altemio, Angela Dulce Cavenaghi ; Ribeiro, Mírian Luisa Faria Freitas.
Conjecturas.  21 (2021)  4 - p. 396-408 , 2021
Link: https://doi.org/10.53660..
 
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8

Desenvolvimento e caracterização sensorial de Paçoca de Mun..:

Costa, Ana Karoline Bin ; Altemio, Angela Dulce Cavenaghi
Research, Society and Development.  10 (2021)  8 - p. e9810816945 , 2021
Link: https://doi.org/10.33448..
 
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9

Market research, sensory, physical and chemical analysis of..:

Altemio, Angela Dulce Cavenaghi ; Gonzalez, Cleisla da Silva ; Silva, Crislaine Oleinik da...
https://rsdjournal.org/index.php/rsd/article/view/27783/24351.  , 2022
Link: https://rsdjournal.org/i..
 
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10

Chemical, physical and microbiological of Nile Tilapia fill..:

Altemio, Angela Dulce Cavenaghi ; Machado, Guilherme Leonel ; Ferreira, Érica Santos...
https://rsdjournal.org/index.php/rsd/article/view/27582/24341.  , 2022
Link: https://rsdjournal.org/i..
 
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11

Evaluation of two brazilian native yeast strains (Pichia ku..:

Santos, Samara Teodoro dos ; Paz, Marcelo Fossa da ; Altemio, Ângela Dulce Cavenaghi
https://rsdjournal.org/index.php/rsd/article/view/24783/21756.  , 2022
Link: https://rsdjournal.org/i..
 
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12

Development and sensory characterization of Paçoca of Mungu..:

Costa, Ana Karoline Bin ; Altemio, Angela Dulce Cavenaghi
https://rsdjournal.org/index.php/rsd/article/view/16945/15253.  , 2021
Link: https://rsdjournal.org/i..
 
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13

Development and characterization of chickpeas (Cicer arieti..:

Moro, Gabriella Lopes ; Santos, Stefany Nunes dos ; Altemio, Angela Dulce Cavenaghi.
https://rsdjournal.org/index.php/rsd/article/view/20067/18321.  , 2021
Link: https://rsdjournal.org/i..
 
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14

Bebida fermentada de extrato hidrossolúvel de soja (Glycine..:

Da Silva, Kellen Aparecida Leandro ; Perez Medeiros, Stefania ; Vieira Avelar Bittencourt Cipolli, Kátia Maria..
Conjecturas.  23 (2023)  1 - p. 326-347 , 2023
Link: https://doi.org/10.53660..
 
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15

Corn and cassava flours can replace wheat flour in gluten-f..:

Cavenaghi-Altemio, Angela Dulce ; Graciano Fonseca, Gustavo
Emirates Journal of Food and Agriculture.  36 (2024)  - p. 1-8 , 2024
Link: https://doi.org/10.3897/..
 
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